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Beet cake

Featuring walnut oil produced by the Gonzales family, San Luis Obispo County.

Chef Tim Kilcoyne
The SideCar Restaurant, Ventura

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1 cup walnut oil
3/4 cup sugar
4 eggs
2 cups peeled and grated beets (raw)
1/2 cup dried cranberries
1/4 cup lemon juice
2 tsp. lemon zest
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 1/4 cups flour
1/2 cup butter
4 oz. goat cheese
2 cups powdered sugar
1/2 tsp. vanilla extract


For cake: Preheat oven to 350 degrees. Beat together walnut oil and sugar. Add eggs one at a time, beating well after each addition. Continue mixing and add beets, cranberries, lemon juice and zest, baking powder, salt and nutmeg. Stir in flour. When smooth, pour into a greased 10 1/2-inch cake pan. Bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.

For frosting: In a mixer, combine butter and goat cheese on medium speed until smooth. Add powdered sugar and vanilla and mix. Once cake is cool, spread frosting evenly on the top and sides. Let set for a half-hour before serving.

Serves 10

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